Jay's scotch bonnet nectar

Yield: 8 Servings

Measure Ingredient
\N 1 mediun carrot; peeled and
\N 1 ripe mango; peeled, pitted
\N 1 lime; juice of
\N 2 garlic cloves; minced

4-6 Scotch bonnet peppers; : -seeded and coarsely chopped : -diced

1½ c apple cider vinegar

: -and diced

½ c red onion; diced

2 tb brown sugar

¼ ts ground turmeric

Place all of the ingredients in a non-reactive saucepan and bring to a simmer over medium heat. Cook for 15 to 20 minutes over medium-low heat, stirring occasionally. Remove the sauce from the heat and let cool slightly. Ladle into a food processor fitted with a steel blade (or blender) and process for five seconds until smooth. Refrigerate the sauce for later or serve immediately. If kept refrigerated, the hot sauce should keep for several weeks. Yield: Makes two cups Recipe By : Jay Solomon in Caribbean Travel & Life Posted to CHILE-HEADS DIGEST V3 #156 Date: 10 Nov 96 01:21:48 EST

From: Jim Mehl <72425.257@...>

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